日本語
Log In Join Us Help

Flaked Salmon Onigiri

Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Makes 2 Cook: 10 min

Ingredients

Salmon fillet 1
Salt a pinch
Cooked rice for 1
Mayonnaise 1.5 tbsp
Sesame oil 1 tsp
Salt 1 tsp
Nori sheet as required

Method

1
This is the fillet of salmon. Lightly sprinkle with salt and keep aside for 5 minutes. Cover loosely with cling film and zap in a microwave for 90 seconds.
2
It's about 80% cooked now. Flake half the fillet for using in the rice balls and leave the other half for the Ishikari pot-style miso soup (see below for the recipe link).
3
Cover both halves again with cling film and microwave for 60 seconds. You might need to cook for a bit longer if any of the salmon remains bright pink.
4
Transfer the flakes onto some kitchen paper on a dish to absorb any moisture. Leave the other half as it is in its juices.
5
Add the flaked salmon to the cooked rice. Add the mayonnaise, sesame oil and salt and mix well evenly. Adjust to your taste with the salt.
6
To roll the rice balls, take a handful of the salmon and rice mixture and shape to a firm ball.
7
Cover with the nori sheet and enjoy!
8
Use the unflaked salmon half in this recipe for Ishikari pot-style miso soup.
9
ツナマヨまぶしおにぎりもぜひお試しください。

レシピID :2376

Tips & Note

You might prefer it a bit salty to bring out the flavour of the salmon, so please adjust to your own taste.

Flaked Salmon Onigiri

Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Makes 2

Cook: 10 min

Ingredients

Salmon fillet 1
Salt a pinch
Cooked rice for 1
Mayonnaise 1.5 tbsp
Sesame oil 1 tsp
Salt 1 tsp
Nori sheet as required
  1. Home
  2. KitchenCIB
  3. Flaked Salmon Onigiri

Flaked Salmon Onigiri

Recipe ID :2369 Posted on 03 FEB 2017
PRINT Email me this recipe

Makes 2

Cook 10min
views 1,604
printed 2

saved 0

Make a delicious salmon onigiri and use the remaining salmon to make a tasty Ishikari pot-style miso soup.

Share
KitchenCIB
Recipe By
HOME
KitchenCIB
I’ve got 181 recipes!

Ingredients

Print Ingredients Email Ingredients
1
a pinch
for 1
1.5 tbsp
1 tsp
1 tsp
as required

Method

Cook
10min
1
This is the fillet of salmon. Lightly sprinkle with salt and keep aside for 5 minutes. Cover loosely with cling film and zap in a microwave for 90 seconds.
2
It's about 80% cooked now. Flake half the fillet for using in the rice balls and leave the other half for the Ishikari pot-style miso soup (see below for the recipe link).
3
Cover both halves again with cling film and microwave for 60 seconds. You might need to cook for a bit longer if any of the salmon remains bright pink.
4
Transfer the flakes onto some kitchen paper on a dish to absorb any moisture. Leave the other half as it is in its juices.
5
Add the flaked salmon to the cooked rice. Add the mayonnaise, sesame oil and salt and mix well evenly. Adjust to your taste with the salt.
6
To roll the rice balls, take a handful of the salmon and rice mixture and shape to a firm ball.
7
Cover with the nori sheet and enjoy!
8
Use the unflaked salmon half in this recipe for Ishikari pot-style miso soup.
9
ツナマヨまぶしおにぎりもぜひお試しください。

recipe ID: 2376

Tips & Note

You might prefer it a bit salty to bring out the flavour of the salmon, so please adjust to your own taste.

Category

Japan Microwaveable Rice Sushi Salmon Children's Party Everyday Light Bites

Related sesame oil onigiri rice ball
HOME
KitchenCIB
I’ve got 181 recipes!

KITCHENCIB
Step into my kitchen!

Pork Chops With Wasabi Pickle

A bit of sourness whets the appetite!
Pork loin (thinly sliced), Wasabi, Pickled gherkins, Sake, Light soy sauce, Vinegar, Ketchup, Water, Vegetable oil, Flour, Salt & pepper
HOME

'Quiche' Pancake

Use any leftover quiche ingredients to make this delicious pancake.
Frozen spinach, Bacon rashers, Mushrooms (medium), Butter, Salt & pepper, Eggs, Grated Cheddar cheese, Double cream, Knorr Chicken stock cubes, Flour
HOME

Daikon and Sour Plum Salad

Salt the daikon first to remove excess moisture to give this salad a really crisp finish.
Daikon (mooli), Salt, Sour plum (umeboshi), Mayonnaise
HOME

Americane Style Miso Soup

You can really tell the difference when you use prawns with head and shells.
Frozen prawns with head and shell, Frozen peeled prawns, Red chilli, Red pepper, Sweetheart cabbage leaves, Butter, Miso (red or mixed), Fish stock cube, Hot water, Onion (medium), Ginger slices, Salmon fillet
HOME

How to Make Dashi Stock (Niban Dashi)

Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.
Water (soft), Kombu (left from ichiban dashi), Bonito flakes (left from ichiban dashi), Bonito flakes
HOME

Carrot Peperoncino

Another way to enjoy carrots.
Carrots, Chilli, Garlic, Olive oil, Parmigiano reggiano, Salt & pepper
HOME

Similar Recipe

Gouda Cheese Pan Fried Rice Ball (Onigiri)

Kids love them as a snack.
Cooked rice, Gouda cheese, Pickled plum (umeboshi), Vegetable oil
Mizue
PRO

Oyster Donburi (Rice Bowl)

I used John West tinned smoked oysters for a Japanese traditional rice bowl dish.
Smoked oysters, Onion (medium), Carrot (small), Mushrooms, Spring onions, Eggs, Sugar, Soy sauce, Mirin, Dashi broth
Tobuchan
HOME

Avocado & Salmon Donburi Rice Bowl

The hot wasabi sauce will give this a good kick.
Salmon fillet, Avocado, 【Sauce】, Spring onions, Red pepper, Sake, Mirin, Light soy sauce, Wasabi, Lemon , Cooked rice
solco
PRO

One Pot Mackerel with Rice

Use Tesco's tinned mackerel - it's so easy, quick and cheap!
Rice, Tinned mackerel (in brine), Sauce:, Soy sauce, Sake, Dashi stock granules, Mirin, Sesame seeds (optional)
ritsuki
CHEF

Smoked Salmon & Avocado Rice Sandwich (Onigirazu)

This becomes a 'luxury' sandwich because you're adding lumpfish caviar!
Nori sheet, Cooked rice, Smoked salmon for sandwiches, Avocado, Lumpfish caviar, Mayonnaise, Soy sauce
tomato girl
HOME

Savoury Portobello Mushrooms on Rice

It becomes so much more flavourful with the herb butter.
Portobello mushrooms, Butter, Garlic, Parsley, Salt & pepper, Soy sauce, Pickled plums (umeboshi), Sesame seeds, Spring onion greens, Cooked rice
yhiranuma
PRO

All New Recipes

Egg Fried...Egg Fried Rice?

Easy fried rice using shop bought egg fried rice!
Egg fried rice (Sainsbury 75p), Egg, Spring onions, Frankfurters, Salt & pepper, Soy sauce, Vegetable oil
cookbuzz
PRO

Japan's Favourite Saba no Miso-ni Using Tinned Mackerel

Super easy Japanese recipe using tinned mackerel.
Tinned mackerel (in brine), Spring onion, Ginger slices, Fish stock cube, Hot water, Sugar, Mirin, Miso
cookbuzz
PRO

Osso Buco

Osso Buco, which translates as “hole of bone” is pure meaty awesomeness. Placing on a bed of risotto or polenta pays tribute to Osso Buco’s roots and takes this Italian comfort food to another level. Traditionally, Osso Buco is made with veal but see how I make Beef Osso Buco, a carnivorous wreath.
 
POV Italian Cooking
HOME

Easy Seafood Pot

Looking for an easy alternative to a traditional seafood boil? Need a simple recipe that works for both fresh or frozen seafood? If so, you need to see my Easy Seafood Pot recipe in episode 108 of POV Italian Cooking
 
POV Italian Cooking
HOME

Simple Beef Tomato Risotto

Risotto doesn't always have to be the star of a dinner menu, it can also serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
POV Italian Cooking
HOME

Perfect Hard-Boiled Eggs, Sous Vide

It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and a tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide to get the perfect hard-boiled egg.
 
POV Italian Cooking
HOME
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.